Indulge in the creamy decadence of Turkish Milk Cake, a dessert that transcends mere sweetness. This recipe, featuring a delightful pistachio and caramel twist on the classic Tres Leches, offers a unique and unforgettable taste experience. Imagine layers of soft, spongey cake soaked in a luscious blend of three milks, then generously topped with a vibrant pistachio cream and a drizzle of rich caramel. The subtle nuttiness of the pistachios perfectly complements the sweetness of the caramel and the creamy milk, creating a symphony of flavors that will tantalize your taste buds.
This Turkish Milk Cake recipe is surprisingly easy to follow, even for novice bakers. We've broken down the process into simple, manageable steps, guiding you through each stage with clarity and precision. Ready to create this exquisite dessert masterpiece? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Kitchen scale
- Bowls
- Hand mixer
- Sieve
- Spatula
- Rectangular Pyrex baking dish
- Baking paper
- Wire rack
- Toothpicks/Skewers
- Palette knife
- Small saucepan
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Bake the Cake
- For the plain cake, combine flour, salt, and baking powder. Set aside.
- Measure milk, 30g sugar, and separately, 70g sugar.
- Separate egg whites and yolks. Whip egg whites with cream of tartar to stiff peaks, gradually adding 70g sugar.
- Whisk egg yolks with remaining 30g sugar and vanilla.
- Gently fold the dry ingredients into the egg yolks, then fold in a few spoonfuls of meringue, and finally the rest of the meringue.
- Pour batter into a prepared baking dish and bake at 160°C (fan) for 25 minutes.
- Overmixing makes the cake rubbery.)
Step 2. Soak and Create the Tres Leches
- Poke holes in the cooled cake and soak with milk, heavy cream, and sugar mixture for at least 2 hours.
Step 3. Make and Apply the Caramel and Whipped Cream Topping
- Make caramel topping by melting sugar, adding butter and heavy cream.
- Whip heavy cream and sugar to stiff peaks.
- Spread whipped cream on the soaked cake, then caramel sauce, and decorate with piped whipped cream and garnish.
Step 4. Pistachio Variation
- Follow the same steps, substituting half the flour with ground pistachios and adding pistachio paste to the soak.
Read more: Basbousa Recipe: Middle Eastern Semolina Cake
Tips
- Don't overmix the batter to avoid a rubbery texture.
- Poke plenty of holes in the cake for even soaking.
- Use a blender or food processor for finely ground pistachios.
Nutrition
- N/A
FAQs
1. Can I make this Turkish Milk Cake ahead of time?
Yes! It's best to make it a day ahead to allow the flavors to meld and the cake to fully absorb the milk mixture. Store it in the refrigerator.
2. What kind of pistachios should I use for the topping?
Shelled, unsalted pistachios are best. You can use whole pistachios or finely chop them, depending on your preference.
3. Can I substitute the milks? I don't have evaporated milk.
While the three milks create the best texture and flavor, you can try substituting whole milk for the evaporated milk. The cake might be slightly less creamy.
This easy Pistachio and Caramel Turkish Milk Cake recipe is a guaranteed crowd-pleaser, offering a delightful twist on a classic dessert. With its beautiful presentation and irresistible flavors, it's perfect for any occasion, from casual gatherings to special celebrations. Enjoy the sweet reward of your culinary efforts!